Don’t be discouraged or afraid of this just because it’s vegan; the combination of lentils, curry, and peanut butter (yes, peanut butter) makes this hearty and delicious. It is extremely simple, too. There are only a handful of ingredients in it, and–unlike the recipes of a certain liar I could mention–this meal is actually ready in about 30 minutes.

*This recipe serves 6-8, so cut it in half if you want, but it keeps well for 4-5 days. I like having some on hand in the fridge for quick lunches.

PS: If you find the look of pureed soup to be less than appetizing, you can also keep this rustic and not blend it. Your choice!

I actually read this several months ago, but then remembered it over the holiday season, when I visited Paris for the first time with my partner and parents. Admittedly, I am somewhat Julia Child obsessed. I’ve seen the entire ten year run of The French Chef from PBS; watching her as a kid (and reading my Mom’s enormous 60s-style Better Homes and Gardens cookbook) instilled in me a love of cooking (though my given name had a bit to do with that as well, I suspect). Given that, however, this biography is terrific. Even if you’re not Julia-crazed. Even if you’re not much of a cook. Even if you don’t typically read biographies. This one is a real joy.

I realize that labeling this dessert “dairy-free” is a bit redundant, given that traditional mousse is made without dairy. However, many recipes do include dairy (usually whipped cream, which is an easy way to weasel out of the beating of egg whites); many savory versions are made with roux thickened sauces (like veloute or beschamel) which also include dairy. However, this is the very simple classic version with just a few ingredients. It is unbelievably simple to make (if your beating arm gets tired, you can use electric beaters), and will be a definite crowd pleaser. The prep takes just minutes, though you need to give yourself at least two hours of chill time (overnight doesn’t hurt either).

Even after I started teaching myself how to cook, I admit that I threw a lot of perfectly good stuff down the garbage disposal. Now that I have no garbage disposal, I have to be more resourceful. Learning to make stock (especially veggie stock) is cheap, easy, and considerably less wasteful than what I was doing before. Why throw veggie trimmings into the trash and then spend money on stock from the store? And did I mention the homemade stuff tastes infinitely better? It’s quite versatile too, as you can use it to make soups, stews, sauces, and even as plain cooking liquid for pasta, potatoes, and rice.

*Let me begin by admitting that the dish in the attached photo was made with store-bought gnocchi. I was in a rush that evening and wanted dinner on the table, so feel free to use the store bought kind. I won’t judge. Gnocchi will be in the refrigerated aisle with the fresh pastas, but I’m sure this would be good with standard dried penne as well (which can be purchased whole wheat for an extra healthy kick). I suggest the dish with gnocchi, though, and am including an easy recipe for that as well.